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MAKING SAUSAGES

Monday, October 29, 2012

My life has taken a very butchery track at the moment and I am really enjoying it. This weekend I helped to butcher some pigs and I came home with some pork trim for making sausages. I love making sausages at home. I didn't used to love it so much on a cold evening running up to Christmas, linking them extra small for chipolatas, but at home on a small scale, I love it. You know exactly what goes in them and you can experiment with different flavours.

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I don't have any fancy equipment other than my Kitchenaid with the mincer and sausage stuffer attachment

RED THAI CHILI

I added the chopped lemongrass and lime zest to the boiling water to soften the lemongrass and infuse the water with extra flavour. I allowed it to cool before adding it to the meat.

The most important tip is to cook a little of the mixture to check it for seasoning and general flavour before stuffing it in the sausage casings. I use natural casings and would avoid anything other than natural if you are wanting to make your own sausages too. It is quite a labour intensive process and makes quite a mess of your kitchen- Craig pointed out that I had managed to get sausage meat up the wall, but it's very rewarding and enjoyable and they will be the best tasting sausages, I promise!

Once made, you need to freeze any you will not be using straight away as they will only keep for a couple of days in your fridge- they contain no preservatives as bought sausage do, which is a good thing, trust me!

About me

A life without lemons is like swimming in the nude, you can do it but it just feels wrong!I am an Edmonton food blogger, lady butcher, enthusiastic baker, gin drinker and lego picker upper. I make fabulous food and share it here.